Snickers Cupcakes

HUNGRY? GRAB A SNIKCER’S…. cupcake!  The Spatularettes took their favorite candy bar and transformed it into a a tasty, beautiful dessert!  This recipe is pretty involved, so make sure you carve out a large portion of your day if you choose to tackle this bad boy.  But trust us, the end product is worth the time commitment!

INGREDIENTS:

Cupcakes:
– 2 cups flour
– 1 cup cocoa powder
– 1 tsp baking soda
– 1 tsp baking powder
– 1/2 tsp salt
– 2 sticks butter
– 2 cups sugar
– 2 tsp vanilla
– 2 eggs
– 1 1/2 cups milk
– 24 Snickers mini’s
**This is the basic chocolate recipe from Ming with slight Spatularette modification.

Chocolate Frosting:
– 5 1/2 cups powdered sugar
– 3/4 cup unsweetened cocoa powder
– 3/4 cup butter
– 1/2 cup heavy cream
– 2 tsp vanilla

Caramel:
– 1 cup sugar
– 4 Tbs water
– 2 Tbs light corn syrup
– 1/2 cup heavy cream
– 2 Tbs butter
– 1/2 tsp lemon juice
– 1/2 tsp salt

Caramel Frosting:
– 2 sticks butter, at room temperature
– 8 oz block cream cheese
– 4 cups powdered sugar
– 1 cup salted caramel (ingredients listed above, unless you decide to go store-bought; we suggest otherwise)
**This awesome frosting comes from another great Philly Food Blog.

Ok ok, we know, there is a lot going on here.  But bear with us! Because the frostings are very different recipes, you will have to let the caramel frosting cool quite a bit before the piping steps.  We suggest starting with the caramel frosting first.

Caramel and Caramel Frosting:
In a saucepan, combine the sugar, water, and corn syrup, stirring with a wooden spoon over medium heat until sugar is dissolved.  Cover the saucepan and let cook over medium heat for 3 minutes.  Uncover, increase the heat to medium-high, and bring mixture to a boil.  Once boiling, begin to swirl (not stir) the liquid in the pan so that it doesn’t burn.  Continue cooking until the caramel turns an even caramel amber color.  (IMPORTANT: When we say amber, we mean the light color of a yellow amber gemstone, not the dark color of an amber beer–we burned our first batch–oops! Check out the picture below to get an idea).

Immediately remove the caramel from the heat and allow to cool for 30 seconds.  Carefully (we had dishtowels over our arms because the caramel can bubble up during this step), slowly add the heavy cream and stir until incorporated.  Add the butter, lemon juice, and salt.  Continue stirring until well combined.  Pour one cup of the caramel (it makes about a cup) into a liquid measuring cup and set aside to cool for about 20 minutes.

Once the caramel has cooled,  you can start on your frosting.  Beat 2 sticks of butter and 8 oz of cream cheese in the bowl of a stand mixer until light and fluffy.  Add 2 cups of powdered sugar and beat until well combined.  Stir in the one cup of salted caramel and then slowly add 2-3 more cups of powdered sugar while mixing until a nice thick frosting is formed.  Allow to cool in the refrigerator for about an hour before frosting.

Chocolate frosting:
In a medium bowl, combine all dry ingredients.  Set aside.

Using an electric or stand mixer, cream the butter until smooth.  Alternatively add the sugar mixture and the heavy cream until reached desired consistency.  Beat in vanilla.  (Simple in comparison to the caramel frosting!!)

Cupcakes:
Preheat oven to 350 degrees.

Sift together flour, cocoa powder, baking soda, baking powder, salt in a large bowl and set aside.  In the bowl of a stand mixer, beat together butter and sugar until light and fluffy.  Slowly mix in vanilla and eggs. Alternately add the dry ingredients and the milk while mixing until well combined.

Line 24 cupcake tins with paper liners.  Fill the tins 1/3 of the way full.  Place a Snickers Mini in each tin and top with additional batter.  Tins should be 2/3 of the way full.  You will have some leftover batter.  DO NOT try and squeeze all of the batter into 24 tins.  We used our extra batter to make mini cupcakes!

Bake for 20 minutes or until a toothpick comes out clean.  Allow them to cool completely before frosting.

We swirled the frosting to top these cupcakes.  If you’d like some helpful step by step photos, check out this other recipe for swirled frosting.

Once both frostings have chilled, snip the tips off of 2 disposable frosting bags and fill one with caramel frosting and the other with chocolate frosting.  Slide the tips of the 2 bags into a large frosting tip and then slide both bags into another disposable frosting bag.  Play with it a little bit until the two frostings begin to come out evenly.  Swirl the frosting on top of the cupcake starting with a large circle around the perimeter of the cupcake, slowly moving in and up.

If you don’t have the time or the tools to do the swirled frosting, these cupcakes would also be delicious topped with just the caramel frosting!

We suggest garnishing them with a sprinkle of crushed peanuts before serving!

XOXO,
Tall and Small
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